Fresno in East Hampton will offer $1 Oyster Night on Monday beginning at 5:30 PM. On Tuesday, it’s 30/30, which includes a $30 prix fixe menu and 30 percent off all bottled wine. There is also a prix fixe menu offered all night Sunday through Thursday, and Friday and Saturday from 5:30 to 6:30 PM. The menu includes and appetizer and entrée for $30 or an appetizer, entrée, and dessert for $35.

The Rogers Memorial Library in Southampton will host its annual community breakfast on Monday, January 21, from 10 AM to 1 PM, to celebrate the life and legacy of the late Dr King, Jr. Expect fellowship, food, musical offerings, and a talk by Pastor Ron Wilson. For more information and reservations, contact Adult Programs at 631-283-0774 x523 or programs@myrml.org.

The Carrot “Lox” Sandwich

Why? “This is a vegan spin on a classic pairing of lox, cream cheese, and everything bagels. It’s easy to make and can be eaten in any season and any part of the day. It’s classic comfort food with a lighter twist.”

INGREDIENTS

For The Lox

10 organic orange carrots

2 c kosher salt

2 c sugar

2 Tbsp juniper berries

1 Tbsp black peppercorns

5 bay leaves

2 tsp liquid smoke

1 tsp extra virgin olive oil

For the Sandwich

1 c vegan cream cheese

1 Tbsp chopped dill

1 tsp chopped capers

1/4 c pickled red onions

1/4 c arugula

1 Blue Duck Bakery Everything Spiced Bun

DIRECTIONS

For The Lox

Clean the carrots really well and pat them dry. Lightly toast the juniper berries, peppercorns, and bay leaves in a dry sauté pan. Mix together the sugar, salt, and toasted spice mixture.

Place the cleaned carrots in a shallow dish and completely cover in sugar/salt mixture. Cover with plastic wrap and allow to sit for 24 hours. This will slightly tenderize the carrots and also give them a sweet juniper flavor. After 24 hours, remove the carrots and rinse off the excess salt and sugar.

Take a peeler and peel the entire carrot into ribbons. Once everything is peeled, mix the EVOO and the liquid smoke into the peeled carrots.

The carrots will still have a light crunch for texture but should have a light smoke, sweet, and fragrant flavor similar to smoked salmon.

For The Sandwich

Mix the vegan cream cheese, dill, and capers together. Season with salt and pepper and set aside.

Slice the bun in half and toast.

Spread the vegan cheese mixture on top and bottom buns. Place 3/4 cup of the cured carrots, top with some pickled red onions and arugula.